Chicken Katsu Crispy Cutlet (Printable)

Juicy chicken cutlets with crispy panko coating, served with tangy tonkatsu sauce for an authentic Japanese meal.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/2 cups panko breadcrumbs

→ Frying

08 - 1 cup vegetable oil for shallow frying

→ Tonkatsu Sauce

09 - 1/4 cup ketchup
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon mirin or honey
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon sugar

→ To Serve

15 - Shredded cabbage optional
16 - Lemon wedges optional
17 - Steamed rice optional

# Directions:

01 - Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
02 - Arrange three shallow dishes: place flour in the first dish, beat eggs with water in the second dish, and place panko breadcrumbs in the third dish.
03 - Dredge each chicken breast in flour, shaking off excess. Dip in beaten egg mixture, then coat thoroughly with panko breadcrumbs, pressing gently to adhere the coating.
04 - Pour vegetable oil into a large skillet and heat over medium heat until shimmering, approximately 340°F.
05 - Add breaded chicken to the pan, working in batches if needed. Fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
06 - In a small mixing bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and sugar until completely smooth and well combined.
07 - Slice the cooked chicken katsu into strips and serve immediately with tonkatsu sauce. Accompany with shredded cabbage, fresh lemon wedges, and steamed rice if desired.

# Expert Tips:

01 -
  • The panko crust shatters between your teeth while the chicken stays tender and juicy, which honestly feels like magic the first time it happens.
  • You can have dinner on the table in under 40 minutes, making this perfect for weeknights when you want something that tastes restaurant quality.
02 -
  • Oil temperature is the silent difference between soggy, oil-logged chicken and that perfect crispy exterior, so invest in a kitchen thermometer or learn to recognize the shimmer and movement that signals readiness.
  • Letting your breaded cutlets sit in the refrigerator for ten minutes before frying actually adheres the panko better because it gives everything time to set, resulting in far less breadcrumb fallout and crispier coating.
03 -
  • Pat your chicken completely dry with paper towels before pounding because any moisture prevents the flour from adhering evenly and creates steam pockets that compromise crispiness.
  • Make the tonkatsu sauce just before serving so the flavors feel bright and fresh, but honestly, even day-old sauce tastes wonderful if you warm it gently before serving.
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